Ree Drummond's Chipotle Fish Tacos | The Pioneer Woman

Ree’s Chipotle Fish Tacos are spicy, fresh and perfect for taco night! Roasted cod, crunchy slaw and a kick of chipotle come together for a big bite of flavor. #ReeDrummond #ThePioneerWoman #FoodNetwork #FishTacos Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4ljAgMq Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chipotle Fish Tacos Recipe courtesy of Ree Drummond Level: Easy Total: 35 min Active: 15 min Yield: 4 servings Ingredients 3 tablespoons honey 2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce 2 tablespoons olive oil 2 limes, 1 zested and juiced, 1 sliced in half One 16-ounce bag broccoli slaw Kosher salt and freshly ground black pepper 5 mini sweet peppers, sliced into rings 1 to 2 serrano chiles, sliced thinly 1 pound cod fillets 1/2 cup chopped fresh cilantro 12 corn taco shells, blistered Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos Directions Preheat the oven to 425 degrees F. Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside. Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw. Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro. To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Chipotle Fish Tacos | The Pioneer Woman | Food Network https://youtu.be/3KLdbc_W2hM